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Quick and Easy Scalloped Potatoes Recipe
This quick and easy scalloped potatoes recipe takes just minutes to prep and only an hour to cook. If your morning tasks are overwhelming, you can make a large batch over the weekend, freeze them as individual servings, and reheat them when you need.
- cook TIME 1 hr 15 mins
- prep TIME 10 mins
- total TIME 1 hr 25 mins
Course: Breakfast, Side DishCuisine: Global
Servings: 4 servings
Calories: 372 kcal
Author: Luna Regina
Ingredients (12)
- 2.2 lb russet potato sliced
- 4 oz onion finely chopped
- 3 oz mozzarella cheese shredded
- 2 tbsp heavy cream
- 1/2 tbsp butter
- 1 cup whole milk
- 2 tbsp garlic minced
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp thyme dried
- 1 cup unsalted chicken broth
INSTRUCTIONS
1
Preheat the oven to 400°F.
2
Melt 1/2 tbsp butter over medium heat in a pot, then sautée 4 oz onions and 2 tbsp garlic for about 3 minutes, or until translucent.
3
Stir in 4 tbsp flour, 1/2 tsp salt, 1/2 tbsp pepper, 1 cup chicken stock, 1 cup milk, and 2 tbsp cream, and cook for 3 minutes, or until it starts to bubble.
4
Arrange the 2.2 lb potato slices in the casserole dish in even layers and pour the sauce over them. Using a spatula, fill all visible gaps with onion bits to get a nice, flat surface.
5
Cover with tin foil and bake for 1 hour.
6
Uncover and sprinkle 3 oz shredded cheese on top. Broil for about 3-4 minutes, or until it is golden brown on the surface.
7
Sprinkle 1/2 tsp thyme and serve.
Nutrition
Serving: 1 serving | Calories: 372kcal | Fat 11g | Saturated Fat 7g | Trans Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 1g | Cholesterol 35mg | Sodium 489mg | Potassium 1224mg | Carbohydrate 56g | Fiber 4g | Sugar 6g | Protein 14g | Vitamin A 286IU | Vitamin C 18mg | Calcium 231mg | Iron 3mg